Thursday, February 19, 2015

Enchilada Sauce

Mmmm.....we love Mexican food here in the Hayes house!  Enchiladas are one of our absolute favorites.  I really wanted to make some, but since we're doing our Processed Free February, that meant I needed to make the sauce from scratch.  This sauce was great!  Much better than anything you can get in a can.  It does take some time from start to finish, but doesn't require a lot of attention.  Sauté....simmer....blend....voila!

Don't forget to whip up a batch of tortillas for those enchiladas too!

Enchilada Sauce
Makes approximately 2 cups

2-4 dried chilis (cayenne, ancho, poblano, etc.) depending on your desired heat
1 medium onion, diced
3 garlic cloves, minced
1 tbsp olive oil
1 lb tomatoes, seeded and diced
1 tsp cumin
1 tsp chili powder
1 cup water
1 cup vegetable broth
1/2 tsp salt
1/4 tsp black pepper

1.  Remove the stem and seeds from the peppers by carefully cutting them open vertically and scraping out the ribs and seeds.  Cut them into one inch chunks.  Heat a Dutch oven or large pot over medium heat.  Add the chilis and gently toast over dry heat until they begin to turn brown, about 5-10 minutes.  Add in the olive oil and onions and sauté until the onions begin to turn translucent.  Add in the garlic, tomatoes, chili powder and cumin and sauté for an additional 3-5 minutes.

2.  Add the salt, pepper, water and vegetable stock to the pot.  Bring to a simmer, lower the heat and allow to simmer for about 60 minutes, stirring occasionally. 

3.  Using an immersion blender, or working in batches with a food processor or blender, puree the sauce to desired thickness.  You can make it as smooth or as chunky as you'd like.  Once pureed, taste and add more seasoning if needed.  You're ready for some homemade enchiladas!  Enjoy!

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